Pike

Esox lucius

Pike is a kind of fish.

Fish
Gluten-free
Allergen: fish

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Fish & seafood
Part used: Muscle
Family: Esocidae
Dishes: 1 in the catalogue

Photo: michael clarke stuff · CC BY-SA 2.0 · Wikimedia Commons

In the kitchen

How to use pike

Preparing it

Fillet and debone pike carefully to retain as much flesh as possible. Small pike can be processed into forcemeat to eliminate their small bones.

Around the world

Where pike is cooked

1 dish in the catalogue uses pike. Here is where they come from.

Origins

Native to: Canada

Good to know

Diet and allergens: pike in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: Contains: fishChecked and not found: soy, eggs, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: From: fishChecked and not found: egg, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None

Family

Related forms

A kind of: fish

Around the world

What pike is called

Names in 5 languages, from Wikidata.

German
Hecht
Catalan
lluç de riu · luci
Irish
liús
Latin
Esox lucius
Slovenian
ščuka

Sources and credits

Data

GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
Wikidata: names, classification and dishes (CC0 1.0)
Wikimedia Commons: photos
Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q83363026

Photos